2/3 c. sugar
1/3 c. cornstarch (flour may be substituted)
1/3 tsp. salt
2 c. milk, scalded
3 eggs
2 tbsp. butter
1 tsp. vanilla flavor
1 baked pie shell
1/2 c. shredded coconut

MERINGUE:

2 egg whites, beaten stiff
1/4 c. sugar
Few drops vanilla flavor
1/4 c. shredded coconut

Blend sugar, cornstarch and salt. Slowly stir in hot milk. Cook and stir over boiling water until mixture thickens. Add one-third of mixture to well-beaten egg yolks, then stir egg yolks into custard. Stir and cook 2 minutes. Remove from fire. Add 1/2 cup shredded coconut to custard before cooling mixture. Cool. Add butter and vanilla flavor. Pour into baked shell.

Cover with meringue. Sprinkle meringue with 1/2 cup shredded coconut. Return to oven to lightly brown. If 2 eggs are used, add 1/2 cup sugar to custard mixture. Scant 1/2 cup flour may be used instead of cornstarch.

Chocolate Cream Pie: Use the same recipe; omit coconut and add 2 squares baking chocolate or 1/2 cup cocoa to hot milk. Then use 1 tablespoon less flour.